The cupcakes were a little bit denser than I had hoped, but they were still yummy. The frosting however, was so AMAZING! I think I may have to find another cupcake to put it on...

Angel Food Cupcakes:

makes 18 cupcakes (adapted for 18, recipe was originally for 36)

6 large egg whites

3/4 teaspoons cream of tarter

1/3 cup granulated sugar

1 teaspoons vanilla extract

1/2 + 1/3 cups sifted powdered sugar

1/2 cups sifted cake flour

1/4 teaspoon salt

Let egg whites sit at room temperature for about one hour before beginning.

While eggs are resting, measure out powdered sugar and flour, then sift powdered sugar, flour and salt together. Set aside. Line a cupcake tin (or two) with cupcake liners.

Preheat oven to 350 degrees F and place rack in the bottom third of oven.

Beat egg whites until frothy.

Add in cream of tarter, then beat at medium speed until soft peaks form.

Gradually add granulated sugar with the mixer still on medium speed, continuing to beat until egg whites thicken a bit more with opaque, soft, droopy peaks.

Once there, beat in vanilla extract.

Remove the bowl from the mixer and sprinkle 1/4 of the dry ingredients over the egg whites. Fold gently with a spatula until combined completely. Continue with the rest of the dry ingredients in increments

Once batter is smooth, use a 1/4 cup measure to pour heaping scoops of batter into each liner. Bake for 18-19 minutes, or until tops are golden brown. Let cool completely, then frost as desired. ( I didn't follow this instruction and probably didn't put enough batter in the cups...they weren't as large as I would have liked)

Hot Fudge Frosting:

This made about twice as much frosting as I needed.... but that's OK. I am saving the rest for another day.

1 cup of butter (2 sticks), softened

3-4 cups of powdered sugar

1/3 cup special dark cocoa powder

1 tablespoon vanilla extract

1/3 cup hot fudge sauce

1-2 tablespoons milk, if needed

In the bowl of an electric mixer, beat butter until smooth.

Gradually add in powdered sugar about 1/2 cup at a time with the mixer on low, increasing it to medium-high speed once all the sugar has been added.

Add the cocoa, vanilla and hot fudge, and mix until completely combined. If the frosting seems very thick, add some milk 1 tablespoon at a time and mix until it comes together.